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Coconut Curry Pumpkin Soup Recipe

Coconut Curry Pumpkin Soup Recipe
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★★★★★

5.3 from 15 reviews

A rich and creamy Coconut Curry Pumpkin Soup that combines the sweetness of pumpkin puree with the warm spices of cinnamon, nutmeg, and red curry paste, enhanced by coconut milk and a subtle heat from cayenne pepper. Perfect for a cozy meal, this soup is garnished with crunchy pumpkin seeds and a touch of creme fraiche for added creaminess.

Ingredients

Scale

Main Ingredients

  • 4 cups pumpkin puree
  • 1/2 onion, minced
  • 3 garlic cloves, minced
  • 2 tsp olive oil
  • 2 tsp ginger paste
  • 1 (15 oz) can coconut milk
  • 2 cups chicken stock
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3 tbsp brown sugar
  • 2–3 tbsp red curry paste
  • 1/8 tsp cayenne pepper
  • 1–2 tsp salt, to taste

Garnishes (optional)

  • Pumpkin seeds
  • Creme fraiche

Instructions

  1. Sauté Aromatics: Heat the olive oil in a dutch oven over medium-high heat. Add the minced onions and garlic and sauté until they are soft and lightly browned, which should take about 5 minutes. This step develops the flavorful base for the soup.
  2. Add Remaining Ingredients: Stir in the pumpkin puree, ginger paste, coconut milk, chicken stock, cinnamon, nutmeg, brown sugar, red curry paste, cayenne pepper, and salt. Mix well to combine all the ingredients thoroughly.
  3. Simmer Soup: Bring the mixture to a gentle simmer over medium heat. Let it cook uncovered for about 5 minutes, allowing the flavors to meld together and the soup to heat through evenly.
  4. Serve: Ladle the soup into bowls and garnish with pumpkin seeds and a dollop of creme fraiche if desired. These garnishes add contrasting textures and richness to the soup, enhancing each spoonful.

Notes

  • You can adjust the amount of red curry paste and cayenne pepper to control the level of spice to your preference.
  • For a vegan version, substitute chicken stock with vegetable stock and use coconut yogurt in place of creme fraiche.
  • If pumpkin puree is unavailable, canned pumpkin can be used as a substitute but avoid pumpkin pie filling as it contains added spices and sugars.
  • To make the soup smoother, use an immersion blender before serving for a creamy texture.
  • Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.

Nutrition

Keywords: coconut curry pumpkin soup, pumpkin soup, coconut milk soup, red curry soup, pumpkin puree recipe, easy pumpkin soup, spicy pumpkin soup, autumn soup

Find it online: https://www.sanacooks.com/coconut-curry-pumpkin-soup-recipe/